Super-Duper Vanilla {or Funfetti} Cupcakes

Funfetti Cupcakes via Sweetapolita

I know it may seem as though lately all I bake with and talk about is white cake & sprinkles, but I promise there are so many delightful-yet-unsprinkled baked goods coming your way in the next while. See, I’m certain this current sprinkle obsession of mine is just a phase–you know, much like my 1990′s obsession with Bret Michaels. I mean, come on . . . really. What was I thinking?

No, wait, you’re right–that was no phase. And neither is my love for sprinkles: I’m devoted.

But, that doesn’t mean that I want *ahem* “white cake & sprinkles” every day. However, I was crazy about them all week. And last week. And a flurry of times before that, but honestly, I do bake sans sprinkles from time to time. We also happen to have had several birthday celebrations going on this past week, so it just seemed like a pretty good idea. But actually this post isn’t about sprinkles. It’s about vanilla cupcakes–classic, white, fluffy, vanilla cupcakes. Sure, you can funfetti them by adding sprinkles, which is never a bad idea, but the best part about these is the actual vanilla cupcake.  I usually even skip the frosting when I make these for myself, and eat them all one single cupcake warm out of the oven, in all its glory. There’s just nothing like an amazing vanilla cupcake.

Funfetti Cupcakes via Sweetapolita

So what makes these cupcakes the “super-duper” vanilla cupcakes? Well, I think it’s really just a matter of personal preference, so for me it’s what makes it my ultimate vanilla cupcake: it’s fluffy, moist, truly vanilla (love those vanilla bean flecks!), all with only a hint of that “egginess.” You know the one? So what these cupcakes are is really a modification from the recent Funfetti Layer Cake and Fluffy Vanilla Cake posts, to make them a little more ideal for cupcakes. Although, both of those recipes make really good cupcakes, I love a vanilla cupcake made with whole eggs, so this includes mostly whites (makes it nice and white & fluffy) but with 1 whole egg as well. I also used 1/2 butter and 1/2 shortening (gasp!), which I don’t often do, but I really love it in these.

Lastly, a few weeks ago I made some vanilla sugar (this could not be any easier, guys), which is essentially just adding a fresh vanilla bean and its seeds into regular white sugar for about a week or so (at least) and then using it in place of plain sugar. I figured that would indeed make these my ultimate cupcakes. I’m actually kind of hooked on vanilla sugar now–I love it in coffee, tea, cappuccino, sugar cookies–you name it. So, yes, I may have a new vanilla sugar addiction, but I certainly do not have a sprinkle addiction.

I mean, really? A sprinkle addiction? Completely absurd. Sure, I buy a few now and again, but it’s not like I buy them in bulk.

Nope, I have no idea what you’re talking about.

So when I sit and do the math, we actually made 80+ Super-Duper Vanilla Cupcakes in the past week or so. The girls helped me bake them and decorate them–some classic vanilla and some funfetti, but all super moist, super yummy and super vanilla. Good thing I have such hard-working cakelets.

Actually no, wait–the frosting is completely necessary: it’s clearly the much-needed glue to hold a generous medley of sprinkles.

Grab a pretty box and some twine or ribbon, and you’ve got yourself a heartfelt, handmade box of happiness to share with someone awesome.

And since I’m a big fan of handmade gifting, I believe it’s always a great idea to Say it with {Cup} Cake!

Speaking of cupcakes, brace yourself for this recent post from Melissa at Best Friend’s for Frosting: 28 Popular Dessert Bloggers Share Their All-Time Favorite Cupcake Recipe. Whoa!

And, in other news, here’s what’s been up with me this past week (aside from making 80+ Super-Duper Vanilla Cupcakes and not buying copious amounts of sprinkles):

  • My very close baker & blogger pal, Shauna Sever, celebrated the official release of her first book, Marshmallow Madness! just a few days ago. Simply put, this book rocks. Oh, but so does Shauna.
  • As I write this post, I have cupcakes galore happening in the oven, to celebrate a new and amazing friend’s birthday this weekend. Then I somehow came across this. Then I remembered that I received these for Christmas. Oh boy.
  • A local blogging pal, Christina, is also celebrating the launch of her book this week, Scientifically Sweet. This book looks incredible! I’ve always loved her scientific approach, and she makes the most delectable desserts.
  • This Sunday, March 4th, I will be chatting to a group from the Canadian Society of Sugar Artistry, in Toronto, Ontario, about some tips & tricks for taking better cake photos. Check out the link if you’d like to learn more! *You don’t need to be a member to attend.
  • After receiving oodles of emails inquiring about what “stuff” I use in my baking and caking endeavours, I’ve added a new Sweetapolita Shop, powered by Amazon, to the site, and have included my favourite ingredients, tools, books, photo equipment and more. It’s a work in progress, so I will be adding new things regularly.
  • I continued to embrace my Instagram dependency by snapping many random photos. If you’re not already Instagram-ing, I highly recommend it! Remember this post?

Happy March!

Super-Duper Vanilla {or Funfetti} Cupcakes

Yield: 24 standard size cupcakes

Ingredients

    For the Cupcakes:
  • 1 cup whole milk (237 ml), at room temperature
  • 4 large egg whites (120 g), at room temperature
  • 1 egg, whole, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) almond extract
  • 3 cups (350 g) cake flour, sifted
  • 1-1/2 cups vanilla sugar (300 g)
  • 1 tablespoon + 1 teaspoon baking powder (19.5 g)
  • 3/4 teaspoon salt (5 g)
  • 6 tablespoons (85 g) unsalted butter, softened but cool, and cut into cubes
  • 6 tablespoons (85 g) vegetable shortening (I used Crisco)
  • 1/2 cup Rainbow Jimmies or Confetti Quins
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) milk
  • 1 tablespoon (15 ml) pure vanilla extract
  • a pinch of salt
  • a medley of sprinkles for decorating

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.
  6. Divide the batter into your prepared pans (I always use a 50 mm cookie scoop for perfectly even cupcakes), no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake.
  7. Place hot baking pans on wire racks, then carefully (they're hot!) remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
  8. For the Frosting:
  9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  10. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  11. Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting--it keeps it super smooth.
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Vanilla Sugar

This vanilla sugar is lovely for baking, but can be used anytime you would use regular sugar. This recipe makes an extra 1/2 cup of sugar than what's needed for the cupcakes, so you will have some left in your sugar canister for tea, coffee and more.

Ingredients

  • 2 cups (400 g) granulated sugar
  • 1 vanilla bean, whole

Instructions

  1. Place your sugar in a canister or other airtight container. Slice your vanilla bean down the center with a small, sharp knife, and scrape all of the seeds from the inside. Add the seeds to the sugar, bury the bean inside and seal the container.
  2. Sugar will be "vanilla-ized" in 1-2 weeks.
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[vanilla sugar recipe source: Alton Brown]

Sweetapolita’s Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
  • You can replace the vanilla sugar with regular granulated sugar, and add the seeds from 1 vanilla bean to the milk portion of the cupcake batter steps.
  • for a gorgeous pink vanilla sugar & gifting idea, check out this gorgeous Valentine’s Vanilla Sugar Giftable from Maddy at Somewhere Splendid.
  • As with any vanilla cake, you can use 100% liquid egg whites in the batter (simply weigh them on your kitchen scale), which saves wasting the yolks.
  • You can omit the almond extract, but I do promise that it really gives the cake wonderful flavour–the finished cake/cupcakes don’t taste like almond, per se.
  • For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or Confetti Quins. The cupcakes in this post are made with the confetti quins. The tops of the cupcakes are decorated with a mix of almost every sprinkle I have! I recommend grabbing a handful of each type you like, placing them all in a small bag and shaking them up to create your medley. That way they sprinkle evenly!

Good luck & enjoy!

Related posts:

Chocolate Stout Cake with Whipped Vanilla Bean Frosting

Chocolate Stout Cake via Sweetapolita

This was kind of an unexpected post, actually, so you may notice that there is only one photo of this cake, which isn’t how it usually goes around here. Since it has been so dark and gloomy outside for the past few days, I just couldn’t hold out any longer for nice natural light to take photos (or to eat the cake!), so I took a quick photo and decided to share this recipe with you anyway, because I have a feeling you, like me, have a thing for cake. Yep, I’m catching on quick.

Before I chat about it though, I want to share the winner of the Taste of Home Baking book that I talked about here (along with those rich and chocolatey dipped brownies!).

The winner of the giveaway is…

Sarah {Songbird Sweets}: “…my favorite dessert is definitely chocolate peanut butter cupcakes…i just cant seem to resist them:-)”

Congratulations, Sarah! I will be in touch with you via email!

So, back to this decadent Chocolate Stout Cake with Whipped Vanilla Bean Frosting…it will be a short and sweet post, but wow, guys, I loved this cake. I’ve been seeing Chocolate Stout Cakes here and there on other blogs, and I’ve always been intrigued, but never tried it. Since International Stout Day is fast approaching, I figured I better get a move on. Okay, no, I just read that tonight, but that would have been impressive, no? This is a rich, dense and moist cake made with, among other things, dark beer or stout, such as Guinness. The beer really just heightens of the chocolate-ness that’s going on and adds moisture to the cake, but I won’t lie–the dinstinct Guinness flavour is definitely present, however unexpectedly appropriate. It just all works (and trust me, you don’t need to be a beer drinker!). It did, however, lure my husband into trying it, and he was quite amazed. Just promise me you won’t tell him there’s sour cream in it? Don’t ask.

I decided to fill and frost it with my new(ish) favourite sweet frosting, the Whipped Vanilla Bean Frosting, rather than the popular chocolate frosting variety, simply because I love contrast in both taste and visual. Since this frosting (as you may recall) tastes like vanilla bean ice cream, all together this cake is kind of like a Guinness Ice Cream Float, and, although I’ve never had one, I’m pretty sure that’s not a bad thing.

Before I leave you with the recipe, I wanted to give you a save-the-date of sorts, for a fabulous giveaway I’ll be posting about next week. As part of the giveaway prize, Bonnie Gordon College of Confectionary Arts (where it all began for me!) will be saving 2 spots in the upcoming 2-evening Holiday Truffles & Bonbons class on November 24th & 25th from 6:30pm-9:30pm for a winner and a friend to attend! I’m so excited for the future winner of this prize, truly. Anyone will be able to enter, however you would need to be available those evenings and able to attend the Toronto class. There will be more even more chocolate goodness added to the prize from Barry Callebaut (you know, those folks who produce all of the premium chocolate products I love to use in my recipes, including the extra dark cocoa powder I use in all of my chocolate cake, including this one!), so stay tuned for details.

I’ll be back with another recipe shortly, friends!

Chocolate Stout Layer Cake with Whipped Vanilla Bean Frosting         {click to print}

Yield: One 9-inch round two-layer cake–12-16 servings.

Cake Layers

Ingredients

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)

1 1/2 cups (340 grams/12 ounces/3 sticks) unsalted butter, cut into cubes

1  cup sifted (115 grams/4 ounces) King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa (I use Cacao Barry Cocoa Powder – Extra Dark)

3 cups (360 grams/12.5 ounces) all-purpose flour

3 cups (600 grams/20.5 ounces) granulated sugar

2 1/4 teaspoons (12 grams/11.25 mL) baking powder

1 teaspoon (8 grams) salt

3 large eggs, at room temperature

2/3 cup ( 165 mL) sour cream, at room temperature

Method

1. Preheat oven to 350°F. Grease two 9-inch round pans (2″ deep), line bottoms with parchment paper circles, then grease circles, dust with flour and tap out excess. Set aside.

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Divide batter into prepared pans evenly. If possible, weigh the pans and batter with a kitchen scale for accuracy and even layers. If you do, each pan of batter should weigh ~1 kg/2.2 lbs. Place cake pans on middle oven rack side-by-side, but about 2″ apart and bake until toothpick inserted into centre comes clean, about 35 minutes.

8. Let cakes cool on wire racks for ~10 minutes, loosen edges with knife or small palette knife, then gently remove from pans to cool completely.

*Chocolate Stout Cake recipe adapted from King Arthur Flour

Whipped Vanilla Bean Frosting

Note: This is the same frosting recipe I often use, but I have modified the quantity to yield enough to fill and frost this cake.

Ingredients

1 pound (454 grams/2 cups/4 sticks) unsalted butter, softened and cut into cubes

3 3/4 cups sifted (600 grams/1 lb + 5 ounces) confectioners’ sugar (icing, powdered)

4 tablespoons (60 mL) milk

1 vanilla bean, scraped

2 teaspoons (10 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency reasons).

4. You can eliminate the vanilla bean and use 4 teaspoons of pure vanilla extract.

*Adapted from Donna Hay 

Good luck & enjoy!



Related posts:

Love, Cake & Sprinkles {Pink Vanilla & Sprinkles Cake}

Love, Cake & Sprinkles via Sweetapolita

When I first met my husband, Grant, by chance while I was living in Grand Cayman in 1999, well, let’s just say that our meeting was a tad untimely. Sure, his gorgeous hazel eyes, true-blue demeanor, sincere compassion, and a few other remarkable (and seemingly rare) characteristics (that may or may not include a Calvin Klein model’s physique…if you don’t believe me, check him out in this previous post, here), were all striking and impossible to ignore, but it simply wasn’t the right time for us. After several years (4 to be precise), a move back to Canada, and a fresh start and move-in with a mutual friend in Toronto, he landed on our doorstep, almost literally. At that point, the timing was better, but still not perfect. A few weeks, and a bit of spring cleaning later, the timing was suddenly, well, perfect. We started to “date,” and it didn’t take me long to figure out that I was finally home.

I can recall one cold Sunday afternoon date in particular. We went for lunch to what soon became our favourite and most frequented greasy spoon, The New York Cafe, or as we like to call it, “The New Yorker” on “The Danforth” in Toronto. After that lunch date, for some reason (and yes, I’m in denial and swear it wasn’t our beloved New Yorker’s fault), I felt so ill. I managed to get the 40 paces home, but barely, and I could keep my eyes open no longer; I had to rest. I did feel a little weird about the whole needing-to-pass-out-or-die thing, considering we were on a date and really didn’t know each other that well (yes, I sure know how to wow a man, don’t I?), but it was really life or death, or so it felt. Grant asked me, in his sweet and famously compassionate manner, if there was anything he could get me, and I jokingly replied, “I’d give anything for cherry chip birthday cake with pink frosting and sprinkles.” Although this may seem logical, considering, I really cannot explain any of the following: A. Why I would crave cake when I was sicker than sick. B. What I thought he was going to do about it, even if I was joking, considering he’d never baked a cake in his life. C. If this was actually some kind of pseudo-subconscious dater’s test on my behalf. I can tell you, though, that if it was indeed a test of any kind, he passed; he rocked it, actually. While I was sleeping, he walked to the grocery store in the blistery-cold, came back armed with the provisions for making my cake wishes come true, and before I could say “father my children,” he presented me with what was possibly the loveliest-but-most-dilapidated cherry chip, pink frosting, and sprinkle-happy cake–talk about a serious kiss-ass romantic, but I was genuinely impressed and touched. It was such a fun and thoughtful thing to do, and, of course, the visual of this science-minded newly-graduated Chiropractor swirling pink icing and sprinkles all over his first-ever cake attempt, well, it definitely got us off to a sweet start.

If we fast forward 2 years from that day, and 6 years ago this exact moment, the night before our wedding, I was about to return alone to the quaint little single-cottage honeymoon suite at The Waring House in the beautiful countryside of Picton, Ontario. We had just finished up our rehearsal dinner at Grant’s father’s home on the farm property on which Grant was raised, and I was most ready for a good night’s sleep (back when I knew what that was) before our “big day” the next day. When I walked into the cottage suite room, there on the table was the cake I remembered so well, and could never forget: cherry chip layer cake smothered in fluffy pink frosting and covered in colourful sprinkles. And a card. An impeccably written but candid and heartfelt card, in which he expressed that if he has it his way, he will spend the rest of his days making sure my days were filled with such cakes and sprinkles. And, although we know that marriage and life are never filled solely with such literal and figurative loveliness, it sure helps. ♥

This week, to celebrate our anniversary, I made us a classic 3-layer vanilla bean cake with pink vanilla buttercream, and heaps of colourful sprinkles. Before we talk more about that cake, I thought it would be fun to share some snippets of my night-before-the-wedding cake surprise, and our wedding day, June 4th, 2005:

Sweetapolita

Not bad, right? Grant explained that he was so proud of his second attempt (yes, he did indeed wait the full 2 years to make this cake, but we’ll go easy on him), and I think he should be. He confessed that the back right portion of the first cake he made me, years before, had fallen off and the rest was held together strictly by strategically-placed gobs of frosting. I decided that night that I should wait until the wedding day morning to cut into this cake, and so I did. Seeing as this was long before my budding food photography days or, well, even my Sweetapolita days, I’m particularly pleased that the wedding photographer thought to take these photos. And, yes, that’s me on the morning of my wedding day, hovering over a table eating cake before going to the church. To think that the Sweetapolita in me had not yet been born; she would have been so proud! Looking back, it was a respectable and ironic way to start one of the best days of my life, and I love that Grant knew me well enough to come up with such a surprise. Here are a few more sprinkles from our wedding day (best I could do without digital files, but I still wanted to share):

Sweetapolita

Sweetapolita

Sweetapolita

Yes, we’re both drinking wine on the loose, but the good news is that the entire bridal party was doing the same. More good news is that we had a handy (and huge) limo bus to carry our insanely large and possibly tipsy bridal party back to the reception. And even more good news is that we were on the gorgeous Chadsey’s Winery property, in Prince Edward County, doing wine tastings and getting rustic country photos taken, so it all made sense at the time. Wait, there really is no bad news in this story.

Love, Cake & Sprinkles via Sweetapolita

So, as I mentioned, in honour of our 6th wedding anniversary this weekend, I wanted to make a cake reminiscent of Grant’s pink cake with sprinkles. I made his favourite flavour, vanilla bean, with a version of pink vanilla buttercream that I’d never tried before: it’s a white sugar and meringue base buttercream, similar to Italian Meringue Buttercream, but much quicker. The main difference technique-wise is that it doesn’t require a candy thermometer; the main difference ingredient-wise is that it uses light corn syrup. I found the texture to be incredibly fluffy, satiny, and stable; and the taste to be very similar to the meringue buttercreams. I will admit, that although this is a fabulously quick and easy classic buttercream, I still adore the corn-syrup-free Swiss Meringue Buttercream. Don’t get me wrong, this one is gorgeous, and I love that it doesn’t have powdered sugar. On a sidenote, I thought I’d point out that I bought so much pink ribbon for our wedding that I am still trying to come with ways to use it, such as above! You’ll likely see, and may have already seen, it make its way into my photos often; let’s think of it as the “Where’s Waldo” of food photography.

Love, Cake & Sprinkles via Sweetapolita

The cake itself is one of my favourites, the Vanilla Bean Layer Cake from the previous Vanilla Bean Latte Layer Cake post. A fairly dense, but stable, moist, and wonderfully vanilla cake (it’s also a great option for cakes that will be covered in buttercream and fondant).

Love, Cake & Sprinkles via Sweetapolita

Wishing you a weekend (and more) of love, cake & sprinkles!

*Wedding photos by Click Photo Co.

Pink Vanilla & Sprinkles Cake

Yield: One 3-layer, 8-inch round cake

Ingredients

    For the Vanilla Layer Cake:
  • 1-1/2 cups (341 g)(3 sticks) unsalted butter, at room temperature
  • 2-2/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4 1/2 cups (575 g) all-purpose flour
  • 2 tablespoons (28 g) baking powder
  • 1 teaspoon (8 g) salt
  • 2 cups (480 mL) buttermilk, at room temperature
  • 1 vanilla bean, split & scraped or 1 tablespoon (15 mL) vanilla bean paste
  • 1 teaspoon (5 mL) pure vanilla extract, best quality
  • For the Vanilla Buttercream:
  • 5 large (150 g) egg whites
  • 1-1/4 cups (250 g) granulated sugar
  • 1/2 cup plus 2 tablespoons (213 g) light corn syrup
  • 2 cups (454 g) (4 sticks) unsalted butter, at room temperature
  • 1 tablespoon (15 mL) pure vanilla extract
  • pinch of salt
  • 1-2 drops pink gel food colour

Instructions

    For the Vanilla Layer Cake:
  1. Preheat oven to 350° F. Butter three 8" x 2" round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy and pale, about 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.
  3. Sift the flour, baking powder and salt into a medium bowl. Mix vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated.
  5. Divide the batter evenly between the prepared pans. (If possible, weigh the batter in each cake pan on a digital kitchen scale to ensure even layers.) Smooth with small offset palette knife, and bake until a toothpick inserted in the middle of the cake comes clean.
  6. Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  7. For the Vanilla Buttercream:
  8. Wipe a mixer bowl with dampened with some lemon juice to remove any traces of grease.
  9. Place the egg whites in the mixer bowl and, in the mixer fitted with the whisk attachment, whisk on medium-high speed until foamy.
  10. Gradually add 6 tablespoons (72 g) of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little).
  11. Combine the remaining 3/4 cup plus 2 tbsp. sugar and the corn syrup in a medium saucepan over medium-high heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil; there should be bubbles covering the entire surface, and no pockets of sugar undissolved on the surface.
  12. Promptly remove the syrup from the heat and, with the mixer set on medium-high speed, slowly pour the hot syrup down the side of the bowl in a steady stream between the bowl and whisk, being very careful not to let the syrup hit the whisk (otherwise you end up with sticky hot syrup splatters stuck to the sides of the bowl).
  13. Set the mixer to medium speed and whisk until the bottom of the mixer bowl feels neutral to the touch. Add the butter in, 1 tablespoon at a time (doesn't have to be precise, just in small chunks), until it has all been incorporated.
  14. Add vanilla extract, pinch of salt, and a few drops of any food colouring gel you want to use, and beat until thickened and smooth.
  15. Assembly of the Pink Vanilla Cake:
  16. Place bottom layer face-up on a cake stand, plate, or thin cake board. Spread and smooth ~ 1 cup frosting using a small palette knife. Repeat with second cake layer.
  17. Gently place third cake layer, face-down, on top.
  18. Spread a thin layer (also known as a crumb coat) all over cake using an the offset palette knife for the top and straight palette knife for the sides. Then, using a bench scraper, gently scrape off excess frosting from the cake, for a smooth finish. This works best while slowly spinning your rotating cake stand with one hand and holding the bench scraper with the other.
  19. Refrigerate your cake for at least 30-60 minutes.
  20. Use remaining frosting to decorate your cake.
  21. Add sprinkles or any other decorations that make you happy!
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You may enjoy this previous post, 50 Tips for Baking Better Cakes.

Good luck & enjoy!

Related posts:

Vanilla Bean Latte Layer Cake

Vanilla Bean Latte Layer Cake via Sweetapolita

So, it turns out I have not one, but two addictions: cake and Vanilla Bean Lattes. I suppose this shouldn’t come as much of a surprise, since I am a coffee/espresso enthusiast as well as a vanilla bean enthusiast. I love the combination of the deep and dark espresso, vanilla bean, steamed milk, and, for me, a sprinkling of cinnamon; it’s  full and flavourful, while still being light and airy. I’ve been wanting to translate this yumminess into a cake and, after thinking about it for awhile, I realized that there really are many ways to do this, because these flavours are all so cake-friendly, and work so well together. I decided to go about it in a pretty simplistic manner, as my first experiment with Vanilla Bean Lattes cake-style: three layers of moist vanilla bean cake, filled and decorated with Vanilla Bean Latte Swiss Meringue Buttercream, and sprinkled with a touch more cinnamon.

I have to admit that turning a vanilla cake into a latte-inspired confection took only moments to do, because I always keep a batch of vanilla Swiss Meringue Buttercream (SMB) in my freezer, and with the sprinkling of a few flavourings, it was transformed into the perfect filling for this cake. Not that it’s always about decadent desserts made speedy, but I have a feeling many of you are like me in that time is, well, rare! That’s also why I love this “open-faced” method of building the cake, aside from it being pretty and fun (I hope!), it’s very quick to do since there’s no fussing with excessive smoothing, crumb-coating, and focusing on, or obsessing about (#typeA) perfection. You can just fill a pastry bag and have fun. I timed it, and flavouring the buttercream took me about 5 minutes and assembling/decorating this cake took me 5 minutes (granted, it’s a bit of a fancy-free decorating  job I did), at a casual pace, so a total of 1o minutes. Typically, I love sitting for hours and fussing over cakes, but since that’s not always possible, it’s so important to me to have some cakes that can fancy-up quick. This is why I insist on keeping batches of SMB in my freezer!

Vanilla Bean Latte Layer Cake via Sweetapolita

To achieve the Vanilla Bean Latte flavour in the buttercream, I added instant espresso powder (has to be the instant variety), vanilla bean paste (interchangeable with vanilla beans), and a few pinches of cinnamon (which is how I love my lattes). The cinnamon is potent, so only a pinch is necessary–you don’t want to overpower the gorgeous vanilla bean and espresso flavours. I’ve included my ratios in the recipe, but if you try this version, play around, because it really is to taste.

Vanilla Bean Latte Layer Cake via Sweetapolita

My recipe also uses a vanilla bean cake, but you could easily try a light espresso cake with vanilla bean buttercream, or you could leave the vanilla bean out of the buttercream and use an espresso buttercream with a vanilla bean cake. I have a feeling you can’t go wrong, as long as the flavours aren’t overpowering.

Vanilla Bean Latte Layer Cake via Sweetapolita

Add a sprinkling of cinnamon before serving, for colour, a few coffee beans for garnish, and voila!

Vanilla Bean Latte Layer Cake via Sweetapolita

The cake itself is a butter vanilla cake, so the texture is moist but has some density, but is still fluffy with only the egg whites and a generous amount of baking powder. The recipe method is traditional: creaming of the butter & sugar, gradual adding of the egg whites, sifting & whisking of the dry ingredients, and alternating the wet & dry ingredients gently into the batter. I would say this is my go-to vanilla cake recipe, both for cake and cupcakes, because it’s simple, delicious, and, yep, quick!

Vanilla Bean Latte Layer Cake via Sweetapolita

I recently tweaked my Swiss Meringue Buttercream recipe for a lighter, less-buttery, version, and I haven’t looked back (although, there are many ratios for SMB, and they all taste fabulous!). This, though, was the perfect, airy, not-too-sweet base for this Vanilla Bean Latte version, with a fluffiness reminiscent of the frothy milk that is happily perched on top of a latte. Delightful.

Vanilla Bean Latte Layer Cake

Yield: One 8-inch round, 3-layer cake

Ingredients

    For the Cake:
  • 1-1/2 cups (3 sticks)(341 g) unsalted butter, at room temperature
  • 2-2/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4-1/2 cups (570 g) all-purpose flour
  • 2 tablespoons (22 g) baking powder
  • 1 teaspoon (6 g) salt
  • 2 cups (480 ml) buttermilk, at room temperature
  • 1 tablespoon (15 ml) vanilla bean paste or 1 vanilla bean, split & scraped
  • 1 teaspoon (5 ml) pure vanilla extract
  • For the Buttercream:
  • 6 large egg whites (180 g)
  • 1 cup (200 g) granulated sugar
  • 1-1/2 cups (3 sticks)(340 g) unsalted butter, softened but cool, cut into cubes
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 vanilla bean, split & scraped or 1 tablespoon (15 ml) vanilla bean paste
  • 1 tablespoon (15 g) instant espresso powder (or to taste) dissolved into 1 teaspoon (5 ml) boiling water
  • 1/4 teaspoon (1.5 g) cinnamon (or to taste)
  • Pinch of salt

Instructions

    For the Cake:
  1. Preheat oven to 350° F. Butter three 8" x 2" round cake pans, line with parchment rounds, butter paper and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.
  3. Sift the flour, baking powder, and salt into a medium bowl. Mix vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated or finish by hand gently.
  4. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan on a digital kitchen scale to ensure even layers. Smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes clean. Try not to over-bake.
  5. Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  6. For the Buttercream:
  7. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  8. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  9. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add espresso mixture, vanilla, cinnamon and salt, continuing to beat on low speed until well combined.
  10. Assembly of the Vanilla Bean Latte Layer Cake:
  11. Place cooled cake layer on cake pedestal, or cake board, face-up. Spread 1 cup of buttercream on top using a small offset palette knife, leaving narrow border along outside edge.
  12. Gently place 2nd cake layer on top, and be sure to center it with bottom layer. Apply another 1 cup of buttercream and spread as you did the first layer.
  13. Gently place final cake layer on top, face-down (so the clean bottom side is facing up). Apply a final layer of buttercream.
  14. Fill a pastry bag fitted with decorative tip (I used Ateco #887), and pipe desired designs on cake to trim and decorate. Sprinkle sliced cake servings with cinnamon, and garnish with espresso beans (optional).

Notes

*This cake is best served at room temperature, and keeps nicely in a cake-keeper for up to 2 days. Swiss Meringue Buttercream cakes are ideally refrigerated after day 2, but should always be served at room temperature, so that it comes back to its light and cloud-like texture; otherwise, it will taste and feel like pure butter!

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You may find these previous posts helpful when creating this cake:

1. 50 Tips for Baking Better Cakes

2. Swiss Meringue Buttercream Demystified

Good luck & enjoy!



 

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Vanilla Bean Bundt Cake with Vanilla Bean Glaze

Vanilla Bundt Cake via Sweetapolita

Perhaps it’s the European in me, or particularly the Maltese portion, that craves and enjoys denser cakes. What a change from the sky-high fluffy layer cakes I so enjoy creating, but wow, so quick, easy, and tasty. I bought a great Bundt pan (it was hard to choose a style, since they are seemingly endless!) from Nordic Ware a few months ago, and have a list of about 25 variations I’m eager to try. Last night I made this classic Vanilla  Bean Bundt Cake & Vanilla Bean Glaze, and it turned out so incredibly yummy. The girls sat up on the counter and helped me glaze it–we may have gone a little overboard, but can you really ever have too much Vanilla Bean Glaze?

Here’s a photo that brings me a slightly curious amount of joy, but you can see why! I wish these were mine, but, alas, I only own one Bundt pan so far. I have a feeling I will start to collect them the way I have cake pedestals, because they too are so pretty, unique, and, of course, functional. I love that some are authentically retro, and others simply look that way.

As you can see in the photo, they’re practically art. I discovered and favourited this gorgeous Bundt cake pan extravaganza on Flickr many months back, and I’m so glad I did, because it lead me to its owner: Abbey, the ever-creative and self-described “art-obsessed” blogger from aesthetic outburst. If you haven’t checked out her fun blog yet, and are craving a punch of colour and inspiration, I highly recommend it. Isn’t it funny how the Internet can take you down the most unexpected of roads sometimes, which is when you discover some of the best gems? Love that.

Vanilla Bundt Cake via Sweetapolita

Isn’t that just vanilla happiness on a plate? As, I mentioned, my little cakelets and I may have gone a little gangbusters with the glazing, but, hey, we all needed a turn, and it was so much fun . 

Vanilla Bundt Cake via Sweetapolita

The recipe itself is very straightforward, and with the luxe addition of 2 whole vanilla beans into the cake and another into the glaze, I found this to be a really simple, flavourful and, dare I say, special Bundt cake, compared to some of the more basic recipes. (I imagine that if you didn’t want to include 2 whole vanilla beans into the cake itself, you could get away with one and a tablespoon of pure vanilla extract.) As with any pound or Bundt cake, the cake’s texture, or crumb, is dense but moist–divine, if you ask me. I just loved this cake, and had several pieces this afternoon. 

Vanilla Bundt Cake via Sweetapolita

Love those vanilla bean flecks!

Vanilla Bundt Cake via Sweetapolita

I find that the flavours in a cake like this tend to improve after a day or so, as long as kept at room temperature in an airtight container for up to 3 days. It’s a perfectly delightful breakfast, tea-time snack, or occasion cake. Place it on a plate for a pretty look, or high upon a pedestal to celebrate its loveliness.

For those with an interest in history, I read an interesting article from The Nibble, explaining the history of the Bundt pan, as well as more about the authentic European inspiration, the Austrian Kugelhopf. A quick and interesting read: Bundt History.

 

Vanilla Bean Bundt Cake with Vanilla Bean Glaze

Ingredients

    For the Cake:
  • 3 cups (375 g) all-purpose flour, sifted
  • 1 teaspoon (4 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (4 g) salt
  • 1 cup + 2 tablespoons (2-1/4 sticks)(255 g) unsalted butter, softened
  • 1-3/4 cups (350 g) granulated sugar
  • 2 vanilla beans, halved lengthwise or 2 tablespoons (30 ml) vanilla bean paste
  • 4 large eggs, at room temperature
  • 1/4 teaspoon (1.25 ml) pure lemon extract
  • 1 cup (240 ml) buttermilk, at room temperature
  • For the Glaze:
  • 1 vanilla bean, split and scraped or 1 tablespoon 915 ml) vanilla bean paste
  • 2-3 tablespoons (30-45 ml) whole milk
  • about 1 cup confectioners' sugar

Instructions

    For the Cake:
  1. Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  2. Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined, about 1 minute.
  4. Add eggs one at a time, beating well after each addition. Beat in lemon extract until well combined. At low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  5. Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
  6. For the Glaze:
  7. Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners' sugar gradually, whisking, until you get desired consistency--about 1 cup.
  8. You want to make sure that it's not too runny, or it won't dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first--keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.
  9. Once the cake has cooled, drizzle glaze over top.
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[Bundt Cake recipe adapted from Epicurious. Vanilla Bean Glaze recipe from The Pioneer Woman]

Sweetapolita’s Notes:

Good luck & enjoy!

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